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p-Index From 2021 - 2026
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All Journal Journal of Food and Culinary
Gita Siswhara
Universitas Pendidikan Indonesia, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance

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Pengaruh Keunikan Produk dan Nilai Budaya Kuliner Terhadap Minat Wisatawan dari Luar Kota Bogor Mencoba Asinan Bogor Fakhrunnisa Fakhrunnisa; Gita Siswhara
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16007

Abstract

This study aims to analyze the influence of product uniqueness and culinary cultural value on the interest of tourists from outside Bogor City in trying Asinan Bogor, a regional culinary specialty with a unique taste and local cultural value. This study used a quantitative approach using the Partial Least Squares-Structural Equation Modeling (PLS-SEM). The questionnaire was distributed online. Data werw collcted from 100 respondents, tourists from outside Bogor who had tried Asinan Bogor, using a purposive sampling technique. The research data were analyzed using SmartPLS 4 software. The result showed that all indicators met the validity and reliability criteria. The results of the hypothesis testing indicate that product uniqueness has a positive and significant influence on tourist interest. Furthermore, the cultural value of the culinary arts also has apositive and significant influence on tourist interest. These findings indicate that the unique taste cultural values contained in Asinan Bogor can increase tourist interest in trying Bogor’s culinary specialties and contribute to supporting the development of culinary tourism in the city of Bogor.
Konten TikTok dan Pengalaman Kuliner terhadap Minat Generasi XZY pada Tahu Gejrot dan Mi Koclok Cirebon Ginar Haza Fatriyani; Gita Siswhara; Masroulina Sevtiani
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16008

Abstract

This research analyze the influence of TikTok content and culinary experiences on the interest of generations X, Y, and Z in consuming traditional Cirebon food, namely tahu gejrot and mi koclok. The changes that have occurred in social media have influenced generations X, Y, and Z to obtain information and form culinary preferences. This research explores the influence of culinary experience including taste, atmosphere and cultural values on consumers' interest in traditional food., especially tahu gejrot and mi koclok. This study employed purposive sampling in a quantitative survey involving 100 active TikTok users who had consumed these two cuisines. A five-point Likert scale is used for data collection, and analysis is done using Structural Equation Modeling (SEM) based on Partial Least Squares (PLS) and SmartPLS. The study’s findings indicate that promotional combinations through social media and the creation of authentic culinary experiences is effective in increasing generation X, Y, and Z’s interest in traditional food, as well as helping top reserve in the digital era.
Co-Authors Fakhrunnisa Fakhrunnisa Ginar Haza Fatriyani Masroulina Sevtiani